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Pork & Tomatillo Pozole

with Avocado, Cilantro and Spiced Pepitas

Cooking time

40 minutes


2 / 4


744 /serving

Mexican cuisine is renowned for its bright flavours and fresh ingredients - a perfect antidote to the year-round tropical heat. You wouldn’t peg the Mexican kitchen as the birthplace of one of the most warming and comforting cold-weather stews...but it is! Pozole is a traditional stew often served at family celebrations and holidays. Its base is hominy - corn kernels that have been dried and soaked in a mineral bath. We’re pairing that with ground pork, tart tomatillos, a unique and robust spice blend, and plenty of fresh and savoury veggies.

We will send you:

  • 285g Ground pork
  • 3 Garlic cloves
  • 1 Bunch of cilantro
  • 1 Red onion
  • 1 Lime
  • 3g Radish
  • 225g Tomatillos
  • 1 Avocado
  • 6g Pozole spice blend
  • 425g Can of hominy
  • 10g Demi-glace (chicken)
  • 30g Pumpkin seeds
  • You will need:

    Large pot
    Small pan
    Olive oil
    Salt & pepper
    Total Fat
    44 g
    Saturated Fat
    11 g
    1977 mg
    Total Carbs
    54 g
    9 g
    42 g
    22 g
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    Mise en place
    Peel and thinly slice the onion and garlic. Remove and discard the papery husks of the tomatillos; medium dice the tomatillos. Drain and rinse the hominy. Quarter the lime. Peel, pit and medium dice the avocado; toss with the juice of 1 lime wedge to prevent browning (double the lime juice for 4 portions). Trim off and discard the stem ends of the radishes; cut into matchsticks. Pick the cilantro leaves off the stems.
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    Brown the pork
    In a large pot, heat a drizzle of olive oil on medium-high. Add the ground pork; season with S&P. Cook, frequently breaking the meat apart with a spoon, 3 to 5 minutes, until lightly browned and just cooked through. Transfer to a bowl and set aside, leaving any drippings and browned bits (or fond) in the pot.
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    Cook the aromatics & tomatillos
    In the reserved pot of fond, heat a drizzle of olive oil on medium-high. Add the garlic, onion and all but a pinch of the spice blend; season with S&P. Cook, stirring occasionally, 2 to 3 minutes, until softened and fragrant. Add the tomatillos. Cook, stirring frequently and breaking apart with a spoon, 4 to 6 minutes, until the tomatillos have softened and begun to thicken into a sauce.
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    Finish the soup
    Add the demi-glace and 2 cups of water to the pot of tomatillos (double for 4 portions). Cook, scraping up any browned bits from the bottom of the pot, 30 seconds to 1 minute, until thoroughly combined. Add the hominy and browned pork; heat to boiling on high. Once boiling, reduce the heat to medium and simmer, 7 to 9 minutes, until slightly reduced in volume. Remove from the heat and stir in the juice of 1 lime wedge (double for 4 portions); season with S&P to taste.
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    Toast the pepitas
    While the soup simmers, in a small pan, heat a drizzle of olive oil on medium-high. Add the pepitas and remaining spice blend; season with S&P. Cook, stirring frequently, 2 to 4 minutes, until toasted and fragrant. (Be careful, as the pepitas may pop as they cook.) Transfer to a small bowl.
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    Finish & serve
    Divide the finished soup between your bowls. Garnish with the avocado, radishes, cilantro and toasted pepitas. Serve with the remaining lime wedges on the side. Bon appétit!